SPANAKOPITA TRIANGLES with filo pastry. INSANELY DELICIOUS!
#SpanakopitaTriangleswithFiloPastry #SpanakopitaTriangles
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SPANAKOPITA TRIANGLES WITH FILO PASTRY: In this video, I'll show you how to make Homemade Spanakopita Triangles and how to fold the filo (phyllo) pastry to form the triangle shape. These are Insanely Delicious!
INGREDIENTS YOU'LL NEED:
Spanakopita Triangles
recipe by shereen pavlides
{makes: 20; serves 8 - 10}
Note: if using store bought filo (phyllo) dough, double up the sheets, using 1 (16 ounce) package
2 (11 ounce) packages fresh baby spinach (1 1/3 pounds total)
kosher salt and fresh finely grated black pepper
3 tablespoons olive oil
1 extra large onion - finely diced
6 - 8 green onions - sliced; whites and greens separated
3 large eggs - room temperature
2 1/2 cups crumbled good quality greek feta
1/2 cup chopped parsley
1/2 cup chopped dill
20 (9” x 14”) filo (phyllo) pastry sheets - homemade (13 ounces / 375 grams)
{if using store bought - see note above}
1 1/2 cups unsalted butter - melted
Full Recipe:
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How to Make Filo Pastry - Step by Step
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Spanakopita | Greek Spinach & Feta Pie
SPANAKOPITA:
TZATZIKI SAUCE:
Spanakopita is a wonderful savory Greek appetizer that's golden and crisp on the exterior and loaded with a delicious spinach and feta filling. Serve it with homemade Tzatziki Sauce for dipping.
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Spanakopita Recipe with Chef Ranveer Brar
#spanakopitarecipe #greekspinachpie #spanakopitarecipeathome #howtocookspanakopita #spanakopitagreekadish #spanakopitagreekrecipe #spanakopitagreekstreetfood #chefranveerbrar #globalmenu #chefranveerbrarlovefood
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Spanakopita Recipe with Chef Ranveer Brar
Spanakopita is a Greek savory spinach pie. It often also contains cheese, typically feta, and may be called spanakotiropita (spinach-cheese pie) in that case.The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg, and seasoning. Other white, preferably salted cheeses such as kefalotiri may also be mixed with the feta cheese, and some may be used as a substitute for feta cheese. Herbs such as dill, mint and parsley may be used as flavouring. The filling is wrapped or layered in phyllo (filo) pastry with butter or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings. While the filo-dough recipe is most common, some recipes use a village-style pastry horiatiko, which has a thicker crust. It can also be made with puff pastry. The pastry is golden in colour when baked, the colour often enhanced by butter and egg yolk. It can be served straight from the oven or at room temperature.
For Filling:
In a pan warm 1 tbsp oil, add
1 tbsp garlic, 1 stalk chopped spring
onion and saute
Add 1 bunch blanched and chopped
spinach, switch off the heat and add
4-5 sprigs dill leaves, mix the ingredients,
Add 100 grams feta cheese in the mix,
transfer filling in a bowl and
chill it in the refrigerator
For Pastry:
In a bowl, break 1 egg,
add salt to taste and whisk
Melt 2 tbsp butter, apply melted
butter and egg mixture on a phyllo sheet
and layer another sheet on top, repeat
the same procedure and cut sheets in
long 3 inch wide strips
At the top edge of the sheet place
add h block cheddar cheese
followed by spoonful of spinach
mixture, roll the pastry with filling,
at end of the pastry apply egg
wash and pull phyllo on other side
making triangular shaped pouches and
seal the ends of pouch
Place the triangles on baking tray and
bake at 170-180°C for 10 minutes
Serve hot spanakopita with
creamed feta, fried cherry tomato,
chopped dill leaves and sun-dried
tomato
Spanakopita is ready to be served.
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Easy Spanakopita | Traditional Feta & Spinach Appetizer
Made with just a few simple ingredients, these delicious spinach and feta spanakopita triangles are a fun appetizer recipe to make at home.
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???? SPANAKOPITA INGREDIENTS
16 ounces frozen spinach defrosted drained
1 tablespoon olive oil
1 medium red onion diced
5 garlic cloves minced
2 teaspoons dried dill
½ cup loosely packed parsley leaves finely chopped
¼ cup finely chopped green onions about 5 – white and light green portions
2 teaspoon lemon zest
½ teaspoon ground pepper
1 ½ cup crumbled feta about 6 oz
6 tablespoons unsalted butter melted
About 20 sheets one sleeve phyllo pastry, defrosted
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⏱️ TIMESTAMPS:
0:00 Intro
0:36 Making Spanakopita filling
1:57 Rolling out phyllo dough
2:18 Cutting phyllo dough
3:20 How to stuff Spanakopita
3:37 Buttering and layering phyllo dough
4:02 How to add filling to phyllo dough
4:15 Rolling Spanakopita into triangle shapes
4:36 Assembling Spanakopita onto baking dish
4:48 How to bake Spanakopita
4:54 Cooling and garnishing Spanakopita
5:20 Taste test
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Spanakopita Puff Pastry Braid (Spinach & Feta Pastry)
Get this recipe and many more on my website:
Makes 2 Braids:
2 sheets puff pastry
10 ounces baby spinach, chopped
3/4 cup full fat ricotta cheese
8 ounces feta cheese, crumbled
1 egg
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 scallions, finely sliced
optional topping: 1 teaspoon sesame seeds
egg wash: 1 egg yolk mixed with 2 tablespoons water
Preheat the oven to 400 °F, 200 °C.
Begin by preparing the spinach filling. In a large bowl, combine the spinach, feta, ricotta cheese, dill, salt, pepper, and scallions. Mix well until the spinach is completely coated with the cheeses and all of the ingredients are well incorporated.
Taste and check for seasoning. Add more salt and pepper if needed.
Beat the egg and add to the spinach mixture. Mix well until incorporated and set aside.
Lightly dust your work surface with some all-purpose flour. Roll out each sheet of puff pastry to a 12” by 15” rectangle. Place the puff pastry sheet on a baking tray lined with parchment paper.
Make an even number of diagonal cuts down each side (approx. 1 inch apart) of the rectangle.
Divide the spinach filling into 2 portions.
Spread the spinach and cheese mixture down the center of the prepared puff pastry.
Fold the diagonal strips of dough in a criss-cross pattern over the filling, forming a braid.
Press the ends together to seal the top and bottom.
Brush with the egg wash and sprinkle with sesame seeds if desired.
Chill in the freezer for 15 minutes or in the refrigerator for 25 minutes.
Bake in the center rack of the oven until puffed and golden brown. About 30-35 minutes.
Allow to cool completely before serving.
Serve with tzaztiki sauce.
Make ahead tips:
The puff pastry braid can be assembled, chilled in the freezer until firm then wrapped with parchment paper and foil until ready to bake.
The frozen (uncooked) braid can be store in the freezer up to 3 weeks.
When ready to bake, brush with egg wash, sprinkle with sugar and bake until puffed and golden. About 45-50 minutes.
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Authentic Greek Spanakopita Recipe: A Flaky Spinach Delight!
Dive into the rich culinary tradition of Greece with my latest recipe – Spanakopita! This savory pastry is a delightful combination of flaky layers and a flavorful spinach and feta filling. Join me in this culinary journey as we master the art of crafting this iconic Greek dish. ????????✨ Watch, cook along, and savor the taste of Greece in every bite! #Spanakopita #GreekCuisine #FoodJourney